Blt Recipe

Prepare bacon

Preheat a large skillet over medium heat. Add 1 tsp olive oil if using (helps prevent sticking). Lay 8 slices of thick-cut bacon in a single layer without overlapping. Cook 4–6 minutes per side, adjusting heat so bacon renders and becomes crisp but not burned. Flip occasionally for even browning. Total cook time ~10–12 minutes. For extra-even crispness, you can finish on a rimmed baking sheet in a 400°F (200°C) oven for 5–8 minutes after partially cooking in the skillet. Transfer cooked bacon to a paper-towel-lined plate to drain and keep warm.

Toast bread

While bacon cooks, heat a separate skillet over medium-low. Spread a thin layer of unsalted butter on one side of each of the 8 bread slices, if toasting with butter. Toast bread in batches, buttered side down, until golden and crisp, about 2–3 minutes per side. Alternatively, use a toaster and then butter the toasted slices. Keep toasted bread warm.

Prepare tomato and lettuce

Wash and dry 8 leaves of romaine or butter lettuce; spin or pat dry to remove moisture (prevents soggy sandwich). Cut the large ripe tomato into 8 even slices, about 1/4-inch thick. Lightly season tomato slices on both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Set aside for 2–3 minutes to slightly macerate.

Assemble sandwiches

Spread about 3/4 tbs mayonnaise on the unbuttered side of each bottom slice of toasted bread (total ~6 tbs used across 4 sandwiches). Place 2 leaves of lettuce on each bottom slice, then arrange 2 slices of seasoned tomato per sandwich. Top tomatoes with 2 slices of hot, crisp bacon each, slightly overlapping. Spread a light layer (~1/2 tbs) of mayonnaise on the unbuttered side of each top slice of bread and season lightly with the remaining pinch of salt and pepper if desired. Close sandwiches and press gently.

Finish and serve

Cut each sandwich diagonally in half with a sharp knife (wipe blade between cuts if tomatoes are juicy). Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise, ketchup, or hot sauce on the side if desired.

Notes and substitutions

For 1–2 servings, scale ingredients proportionally. Use turkey bacon for a leaner version (adjust cook time). For extra flavor, spread a thin layer of Dijon mustard on one slice before assembling. If you prefer less sodium, rinse bacon briefly after cooking to remove some surface grease, or choose a lower-sodium bacon.